Hydrovection
Cooking Guide
Tips and tricks for getting the most
from your Hydrovection oven
52776 Rev B (8/10)
Your NEW Hydrovection oven is a versatile, easy to use tool that will help you produce better
food with less time and effort. As with any new equipment, a little orientation at the outset can
save frustration and trouble later. Blodgett authorizes a trained service agent to inspect all new
installations at no cost to you. If you have not had a startup inspection, please call the Blodgett
Service Department at 800-331-5842. You will be given the number of your local service company
so you can schedule a startup at a convenient time.
This guide is organized in three sections:
• A general explanation of how each mode works and when to use it;
• Special tips and techniques on preparing items using the unique properties of your
combi/oven steamer;
• Time and temperature tables with typical products and how to cook them.
Your comments and suggestions for improving this guide are always welcome. Please feel free to
contact us at 800-331-5842 for service assistance, cooking advice, availability of accessories or
general questions.
Enjoy your BLODGETT Hydrovection !
Blodgett Hydrovection Cooking Guide
HYDRO MODE
2
When to use the Hydro Mode
The Hydro Mode is ideal for most high-pro-
tein, center-of-the-plate items: roasted
meats, baked poultry and baked fish. It does
an excellent job on casserole type dishes
such as lasagna, baked macaroni and meat-
loaf which must be cooked to a safe internal
temperature without overcooking the exteri-
or. Braising meats such as spare ribs, corned
beef or pot roast is easily done in Hydro
Mode at temperatures of 225-250°F/105-
120°C. Breads, rolls and other yeast-raised
products will exhibit greater "oven-spring"
when baked in the Hydro Mode. Specialty
breads such as French bread, soft pretzels
and bagels are also possible.
How the Hydro Mode Works
The Hydro Mode combines the effects of
both moisture and hot air convection for
improved yields, shorter cooking times and
juicier products. It will reduce, but not elimi-
nate, browning (carmelization is a function
of temperature, increasing at higher temper-
ature settings). Because foods cooked in the
Hydro Mode are not drying out as they
would in a typical convection oven, they
brown more slowly, allowing the heat to
reach the interior of the product before the
outside becomes scorched or dried out. As
the steam produced in Hydro Mode con-
denses on the food surface, it efficiently
transfers its heat to the food, resulting in
shorter average cooking times than in a simi-
lar dry oven.
The Hydro Mode gives priority to the hot air
thermostat setting. The oven bakes and
roasts in a similar manner to the familiar
convection oven, but adds moisture inter-
mittently throughout the cooking process.
The moisture production is automatic and is
thermostatically controlled to produce the
optimum humidity for the baking or roast-
ing temperature selected (the ideal relative
humidity at a given temperature is predeter-
mined: too little moisture would allow
excess shrinkage, while too much would
waste energy as the oven struggles to main-
tain the hot air temperature setting). Your
Hydrovection produces moisture and hot air
alternately during the cooking cycle for
energy conservation; both moisture and hot
air are present in the cooking cavity simulta-
neously for optimal food preparation.
Tips for Cooking in the Hydro Mode
The Hydro Mode uses hot air in the same
manner as a convection oven; recipes adapt-
ed for convection ovens translate well to
Hydro cooking. Recipes developed for static
ovens without moving air will typically
require a temperature reduction of 25-
50°F/14-28°C. Because moisture transfers
heat more efficiently than dry air, you will
generally experience shorter cooking times
in the Hydro Mode than in a comparable
convection oven. A 10-15% reduction in
cooking time is common, although actual
results will vary widely by product and origi-
nal cooking technique. Lowering the tem-
perature beyond the initial adaptation for
convection oven cooking and keeping the
original baking and roasting times will opti-
mize yields. Most operators will choose a
combination of slightly faster cooking times
and slightly higher yields. The choice of
which to optimize is yours.
Shallow pans are recommended for best
results. Both the moisture and convected
hot air transfer heat to the food's surface.
Increasing the food surface area relative to
Blodgett Hydrovection Cooking Guide
HYDRO MODE
3
its volume (i.e., multiple shallow pans
instead of a few deep pans) will give the
fastest cooking times and most even cook-
ing. Covering the food with film and/or foil
will defeat the convection effect, and is not
necessary to prevent scorching or drying
because of the moisture present during
Hydro cooking. The moisture remains dry at
temperatures above approximately 275°F/
135°C, and will not appear as condensate
on the door.
If additional browning is desired after the
food is almost fully cooked, switch to hot air
and increase the temperature for the last few
minutes until the desired color is achieved.
Rethermalizing in Hydro Mode
Rethermalization is the process of bringing
fully cooked, chilled food from storage tem-
perature to safe serving temperature without
loss of quality. Hydro Mode lends itself to
reheating food without the typical drying
and overbrowning. Foods to be rethermal-
ized should be in shallow pans with the
product distributed in an even thickness.
Temperatures between 250-300°F/120-
150°C are typically used for rethermaliza-
tion.
Blodgett Hydrovection Cooking Guide
HOT AIR MODE
4
When to use the Hot Air Mode
The Hot Air Mode is best suited to those
items that require a dry cooking environ-
ment or rapid browning. Most bakery items
(cookies, cakes, muffins, etc.) will be cooked
in the Hot Air Mode, although many yeast-
leavened products (breads and rolls, crois-
sants, Danish pastries) will yield excellent
results in Hydro Mode as well. The Hot Air
Mode can be used to pre-brown meats for
braising or to intensify the final browning of
roasts that have been completed in Hydro
Mode.
How the Hot Air Mode Works
The Hot Air Mode operates exactly like the
familiar convection oven. When adapting
recipes written for static ovens (e.g., deck
ovens or restaurant-range type ovens), you
will generally need to reduce temperatures
25-50°F/14-28°C. Moving (convected) hot
air transfers heat to your food more efficient-
ly than static air, allowing you to cook at
lower temperatures.
Set the thermostat to the desired tempera-
ture and allow the oven to fully preheat
before beginning to cook.
Tips for Cooking in the Hot Air Mode
Because your unit is cooking with convected
hot air, maximizing the exposed surface area
of the food to be cooked will yield the best
results. Covering the pans with film and/or
foil, using deep pans or crowding the pans
too close together without room for air cir-
culation will slow down the cooking process
considerably and may result in uneven cook-
ing.
Cakes may be baked using pan inserts for
greater volume and square corners. Use spe-
cialized pans (e.g., muffin tins) as necessary.
If you observe over-browning around the
edges of the product with a light or under-
cooked center area, the temperature may be
set too high for that product. Undercooked
interiors with a burnt or overdone surface
are also an indication that the temperature is
too high.
Blodgett Hydrovection Cooking Guide
5
SPECIAL TIPS & TECHNIQUES
Basic Times & Temperatures
Although there is a detailed cooking guide
in this manual, most foods can be prepared
using a very simple approach. Casseroles
(e.g., lasagna, baked macaroni, etc.) and
medium-sized roasts can be cooked in Hydro
Mode at 300°F/150°C. Foods to be crisped
(breaded foods, chicken pieces with skin,
etc.) do well in Hydro Mode at
375°F/190°C. Most baked goods perform
well at 300-325°F/150-165°C in Hot Air
Mode. Cook vegetables, rice and shellfish in
Hydro Mode.
Frozen Pizza
Pizza tends to overbrown in convection
ovens without ever getting a good bottom
crust. Bake frozen pizza at 350°F/175°C in
Hydro Mode to reduce scorching the top-
pings. Use perforated sheet pans or sprinkle
coarse cornmeal on solid pans to prevent a
soggy bottom crust.
"Mock Stir Fry" Dishes
Several variations of this dish are possible by
varying the meat, poultry or fish used, as
well as changing the sauces. A low-fat stir
fry, fajitas or Italian beef are just a few possi-
bilities.
Teriyaki Chicken (beef, pork or shrimp) is
easily prepared by mixing canned sliced
mushrooms, julienne sweet peppers (use
green, red and yellow for great color), juli-
enne Spanish onions and thin sliced bone-
less, skinless chicken breast with dark, thick
teriyaki sauce. Optionally add sliced bamboo
shoots or water chestnuts. Mix all well to
coat with teriyaki sauce. Spread in a shallow
layer on sheet pans and cook in Hydro
Mode at 375°F/ 190°C for 10-15 minutes or
until done. Vegetables should still be firm.
Meat, poultry or shrimp should be fully
cooked with dark highlights on the edges of
meat and vegetables. Serve over steamed
rice.
"Southern stir fry" is a good variation:
replace the teriyaki with thick barbeque
sauce and omit the oriental vegetables. Use
beef, pork or chicken and serve over red
beans and rice.
For quick fajita filling, omit the mushrooms
and oriental vegetables, and use fajita sauce
in place of teriyaki. Serve with wheat tor-
tillas.
Italian beef is quickly prepared by omitting
the oriental vegetables, adding chunks of
fresh tomatoes and using creamy Italian
salad dressing in place of the teriyaki. Serve
over fettucini or in a hero sandwich. Sliced
Italian sausage also works well in this prepa-
ration.
Blodgett Hydrovection Cooking Guide
SPECIAL TIPS & TECHNIQUES
6
Bagels
Bagels can be produced in the Hydrovection
by preheating the oven to 350°F/177°C in
Hydro Mode. Quickly load the proofed
bagels on sheet pans into the oven. Bake in
Hydro mode with 100% moisture for 2 min-
utes, then switch to hot air for a total com-
bined time of 10-13 minutes. Dough formu-
lations vary widely, so you'll need to experi-
ment with exact times and temperatures.
Breaded Products
For best results, place breaded products on
screens or wire racks on sheet pans so bot-
toms brown and crisp properly (perforated
sheet pans also help). Bake in Hydro Mode
at 400°F/204°C. If breading does not brown
but looks white and dry (or simply burns),
spray product with pan release next time
before cooking. Some fat is necessary for
proper browning. Most prepared and frozen
breaded products have sufficient fats in the
breading to brown properly without any
additions, but a few will require help.
Mock "Rotisserie" Chicken
Rotisserie cooking produces juicy, attractive
whole chickens, but it's slow and a mess to
clean up afterwards. A good substitute, with
similar flavor and appearance, can be
achieved by roasting whole birds (prepared
with your favorite marinade or rub) upright
on wire racks in Hydro Mode at
375°F/190°1. A special rack is available for
this application to help hold the birds
upright. A 2-1/2 - 3 lb/1-1.5 kilo bird will
cook in roughly 35 minutes. Cleanup is sim-
ple with the standard spray hose and wash-
ing procedure.
Rethermalizing Bagged Products
(Sous Vide)
Many operators are using "cook chill" sys-
tems or purchasing fully cooked products in
heat resistant bags. These products can be
reheated in the bag (check for maximum
heat tolerance), but you will generally see
better results by removing the product from
the bag and reheating in shallow pans in
Hydro mode. The bags protect the product
but also act as insulators, significantly slow-
ing down the reheating of the product.
Rethermalizing in steam mode may result in
condensate on the product changing the
consistency. Rethermalizing in Hydro mode
between 250-275°F/120-135°C will mini-
mize condensation and allow rapid reheat-
ing.
Low-fat "Oven Fried" Chicken
Dredge skinless chicken pieces in seasoned
flour, dip in lightly beaten egg whites and
coat with bread crumbs that have been
moistened with salad oil. Bake at
375°F/190°C on wire racks. Chicken may be
cooked on sheet pans, but will not brown
well on bottom. Do not omit oil from bread
crumbs completely or they will not brown
properly.
Blodgett Hydrovection Cooking Guide
SPECIAL TIPS & TECHNIQUES
7
Muffins are too dark, gummy on the inside,
do not rise properly, or "explode" halfway
through baking. Muffins are chemically leav-
ened with baking powder and baking soda.
If there is too little heat, the leavening
agents do not react and the muffins do not
rise properly. Longer baking times will pro-
duce a muffin with a dry, overbrowned exte-
rior and a gummy interior, or exhibit
"exploding" when the heat finally reaches
the interior. The rising interior splits open
the fully set exterior and the muffin
explodes. Use a lower temperature to allow
the muffins to come up to temperature
more gently. Then finish with a hotter tem-
perature halfway through to promote
browning without drying out.
Some Common Baking Problems &
What Causes Them
Muffins have a tendency to lean to one side
because of the air currents in a convection
oven. You may either need to adjust the fan
reversal or begin with low fan and finish
with high fan.
Light batters for cakes that blow to one side
or exhibit severe rippling can be handled in
the same manner as the muffins.
Over-browning around the pan's edges is
generally an indication the temperature is
too high for that product or load (increasing
the load in an oven will change the air flow,
which sometimes causes overbrowning). Try
reducing the temperature 25°F/14°C, spread
the load more evenly in the oven, or bake in
smaller batches.
The top shelf browns faster than the others.
Air is circulated around a baffle at the back
of the oven (the fan draws air in from the
center). Freshly reheated air from the top of
the baffle hits the top pan first. Radiant heat
from the top of the oven also contributes to
faster browing on the top shelf. This is also
typical of convection ovens. Either allow
more space between the top of the oven
and the uppermost pan or remove the top
pan earlier than the others.
Blodgett Hydrovection Cooking Guide
8
% Fan Vent
Menu Item Stage Mode Temp Time Humidity Speed Position
PIES & CAKES & DESSERTS
Chocolate Sheet Cake 1 Hot Air 325F 12 min 0% Low Closed
2 Hot Air 325F 4 min 0% Low Open
White Sheet Cake 1 Hot Air 325F 14 min 0% High Closed
8” Layer Cake 1 Hot Air 325F 10 min 0% Low Closed
2 Hot Air 325F 15 min 0% Low Open
Brownies (half sheet pan) 1 Hot Air 325F 10 min 0% Low Closed
2 Hot Air 325F 15 min 0% Low Open
Brownies (full sheet pan) 1 Hot Air 325F 10 min 0% Low Closed
2 Hot Air 325F 25 min 0% Low Open
Custard 1 Hydro 170F 40 min 100% Low Closed
Puff Pastry 1 Hot Air 325F 15 min 0% Low Closed
Pie 1 Hydro 350F 20 min 20% Low Closed
Cheesecake 1 Hot Air 275F 40 min 0% Low Closed
COOKIES
Sugar 1 Hot Air 350F 12 min 0% Low Closed
Chocolate Chip 1 Hot Air 325F 12 min 0% High Open
Peanut Butter 1 Hot Air 325F 15 min 0% Low Closed
Time & Temperature Recommendations
(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food,
pan size/fullness and opening oven during cooking will affect cooking times.)
BAKED GOODS
Blodgett Hydrovection Cooking Guide
9
Time & Temperature Recommendations
(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food,
pan size/fullness and opening oven during cooking will affect cooking times.)
BAKED GOODS
% Fan Vent
Menu Item
Stage
Mode Temp Time Humidity Speed Position
BREADS AND ROLLS
White Rolls 1 Hot Air 350F 15 min 0% High Open
Wheat Rolls 1 Hydro 325F 2 min 30% Low Closed
2 Hot Air 325F 15 min 0% Low Closed
Dinner Rolls 1 Hot Air 350F 6 min 0% High Closed
2 Hot Air 350F 6 min 0% High Open
3 Hot Air 325F 3 min 0% Low Open
Wheat Bread 1 Hot Air 350F 20 min 0% High Closed
2 Hot Air 350F 15 min 0% High Open
French Bread 1 Hydro 350F 1 min 100% Low Closed
2 Hot Air 350F 15 min 0% High Closed
3 Hot Air 350F 5 min 0% High Open
Muffins 1 Hot Air 350F 7 min 0% Low Closed
2 Hot Air 350F 7 min 0% Low Open
3 Hot Air 350F 6 min 0% High Open
Croissants 1 Hot Air 350F 15 min 0% Low Closed
Blodgett Hydrovection Cooking Guide
10
Time & Temperature Recommendations
(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food,
pan size/fullness and opening oven during cooking will affect cooking times.)
POULTRY & BEEF
% Fan Vent
Menu Item
Stage Mode Temp TIme Humidity Speed Position
POULTRY
3.5 lb Whole Chicken* 1 Hydro 350F 165F 30% High Closed
3.5 lb Whole Chicken 1 Hydro 350F 45 min 30% Low Closed
Baked Chicken 1 Hydro 350F 25 min 30% High Closed
Chicken Cordon Bleu 1 Hydro 350F 20 min 30% High Closed
Turkey 1 Hydro 325F 45 min 30% Low Closed
Whole Chicken on Rack 1 Hydro 350F 45 min 40% Low Closed
1/2 Chicken 1 Hydro 350F 25 min 40% Low Closed
*This recipe uses the core probe with a hold temperature of 165F.
BEEF
Hamburger 1 Hydro 400F 10 min 30% High Closed
Hot Dogs 1 Hydro 121F 10 min 100% Low Closed
Roast Beef 1 Hot Air 275F 90 min 0% Low Closed
Prime Rib 1 Hot Air 275F 90 min 0% Low Closed
Meat Loaf 1 Hydro 325F 40 min 30% Low Closed
Blodgett Hydrovection Cooking Guide
11
Time & Temperature Recommendations
(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food,
pan size/fullness and opening oven during cooking will affect cooking times.)
SEAFOOD & CASSEROLES
% Fan Vent
Menu Item Stage Mode Temp Time Humidity Speed Position
SEAFOOD
Baked Sole (1 hotel pan) 1 Hydro 350F 10 min 30% Low Closed
Breaded Fish 1 Hydro 350F 10 min 30% Low Closed
Shrimp 1 Hydro 121F 10 min 100% Low Closed
Salmon 1 Hydro 212F 10 min 100% Low Closed
Orange Roughy 1 Hydro 300F 8 min 40% Low Closed
CASSEROLES
Frozen Macaroni & Cheese 1 Hydro 300F 4 min 100% High Closed
2 Hot Air 300F 21 min 30% High Closed
3 Hot Air 350F 15 min 30% High Open
Fresh Macaroni & Cheese 1 Hot Air 300F 25 min 0% High Open
Frozen Lasagna 1 Hydro 300F 30 min 30% High Closed
2 Hydro 350F 5 min 30% High Open
3 Hydro 350F 25 min 30% High Open
Lasagna 1 Hydro 350F 15 min 100% Low Closed
2 Hydro 350F 5 min 30% High Open
3 Hot Air 300F 2 min 0% High Open
Casserole 1 Hydro 350F 30 min 30% Low Closed
Blodgett Hydrovection Cooking Guide
12
Time & Temperature Recommendations
(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food,
pan size/fullness and opening oven during cooking will affect cooking times.)
VEGETABLES
% Fan Vent
Menu Item Stage
Mode Temp TIme Humidity Speed Position
Baked Potato 1 Hydro 420F 4 min 100% High Closed
2 Hydro 425F 6 min 30% High Closed
3 Hydro 400F 30 min 30% High Closed
Roasted Potato 1 Hydro 375F 30 min 30% High Closed
2 Hydro 400F 10 min 30% High Open
Hash Browns 1 Hydro 400F 10 min 30% High Closed
2 Hot Air 425F 5 min 0% High Open
Baked Beans 1 Hydro 300F 20 min 40% High Closed
2 Hot Air 275F 3 min 0% Low Open
Frozen Vegetables 1 Hydro 225F 12 min 100% High Closed
2 Hot Air 212F 2 min 0% High Open
Corn on the Cob 1 Hydro 225F 12 min 100% High Closed
2 Hot Air 212F 2 min 0% High Open
Carrots 1 Hydro 225F 12 min 100% High Closed
2 Hot Air 212F 2 min 0% High Open
Broccoli 1 Hydro 225F 12 min 100% High Closed
2 Hot Air 212F 2 min 0% High Open
Green Beans 1 Hydro 225F 12 min 100% High Closed
2 Hot Air 212F 2 min 0% High Open
Blodgett Hydrovection Cooking Guide
13
Time & Temperature Recommendations
(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food,
pan size/fullness and opening oven during cooking will affect cooking times.)
INSTITUTIONAL FOOD
% Fan Vent
Menu Item Stage Mode Temp TIme Humidity Speed Position
Chicken Patty 1 Hydro 350F 15 min 30% High Closed
Frozen Pizza 1 Hydro 350F 12 min 30% High Closed
French Fries 1 Hydro 450F 1 min 30% High Closed
2 Hot Air 450F 11 min 0% High Open
3 Hot Air 450F 3 min 0% High Open
Chicken Nuggets 1 Hydro 400F 2 min 30% High Closed
2 Hydro 400F 7 min 30% High Open
3 Hot Air 425F 2 min 0% Turbo Open
Grilled Cheese 1 Hydro 350F 3 min 30% High Closed
2 Hydro 350F 3 min 30% High Open
Tamales 1 Hydro 212F 30 min 100% High Closed
/
